{"id":4542,"date":"2020-01-28T10:20:00","date_gmt":"2020-01-28T10:20:00","guid":{"rendered":"http:\/\/cat.ppldemo2.com\/?post_type=recipe&amp;p=4542"},"modified":"2020-01-28T10:20:00","modified_gmt":"2020-01-28T10:20:00","slug":"baja-hiramasa-tartare-sunny-side-up-quail-egg","status":"publish","type":"post","link":"https:\/\/catalinaop.com\/baja-hiramasa-tartare-sunny-side-up-quail-egg\/","title":{"rendered":"Baja Hiramasa Tartare ~ Sunny Side Up Quail Egg"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Baja Seas Hiramasa provides a bright, buttery flavor with a rich, firm texture and desirable fat content. California-inspired flavors and fresh quail egg highlight this recipe created by award-winning&nbsp;<a href=\"https:\/\/catalinaop.com\/recipe\/baja-seas-hiramasa-tartare-sunny-side-up-quail-egg\/www.chefbernard.com\">Chef Bernard Guillas<\/a>&nbsp;of&nbsp;<a href=\"https:\/\/catalinaop.com\/recipe\/baja-seas-hiramasa-tartare-sunny-side-up-quail-egg\/www.marineroom.com\">The Marine Room<\/a>&nbsp;in La Jolla. Serves 6.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients:<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For the tartare:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 pound Baja Seas Hiramasa fillet, boneless, skinless, trimmed<\/li><li>1\/2 cup finely diced mango<\/li><li>1 teaspoon brown mustard seeds<\/li><li>1 tablespoon minced shallots<\/li><li>1 tablespoon minced chives<\/li><li>1\/2 teaspoon Meyer lemon zest<\/li><li>1 tablespoon Meyer lemon juice<\/li><li>3 tablespoons extra virgin olive oil<\/li><li>Fleur de sel or flaky sea salt to taste<\/li><li>Pinch freshly ground sea salt<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For the quail egg:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>6 quail eggs<\/li><li>3 tablespoons olive oil<\/li><li>Sea salt and freshly ground black pepper to taste<\/li><li>2 tablespoons pomegranate seeds<\/li><li>2 tablespoons chopped toasted pistachios<\/li><li>Edible flowers to garnish (optional)<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">How to Prepare:<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>Cut Hiramasa fillet into \u00bc inch cubes.<\/li><li>Transfer to chilled mixing bowl.<\/li><li>Fold in mango, mustard seeds, shallots, chives, lemon zest and juice.<\/li><li>Add olive oil. Season with salt and pepper.<\/li><li>Divide Hiramasa between 6 chilled martini glasses.<\/li><\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Presentation:<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>Crack quail eggs into 6 small ramekins.<\/li><li>Add oil to non-stick skillet over low heat. Add eggs to skillet.<\/li><li>Cook sunny side up. Season with salt and pepper. Transfer to cutting board. Cut with 1 inch ring. &nbsp;<\/li><li>Sprinkle with pomegranate seeds and pistachios. Garnish with quail egg and flowers.<\/li><\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Products<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"http:\/\/\u200bhttps:\/\/catalinaop.com\/yellowtail\/\">Baja Seas Hiramasa<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Baja Seas Hiramasa provides a bright, buttery flavor with a rich, firm texture and desirable fat content. California-inspired flavors and fresh quail egg highlight this recipe created by award-winning&nbsp;Chef Bernard Guillas&nbsp;of&nbsp;The Marine Room&nbsp;in La Jolla. Serves 6. Ingredients: For the tartare: 1 pound Baja Seas Hiramasa fillet, boneless, skinless, trimmed 1\/2 cup finely diced mango [&hellip;]<\/p>\n","protected":false},"author":15442,"featured_media":4543,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-4542","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts\/4542","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/users\/15442"}],"replies":[{"embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/comments?post=4542"}],"version-history":[{"count":0,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts\/4542\/revisions"}],"wp:attachment":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/media?parent=4542"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/categories?post=4542"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/tags?post=4542"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}